Dale Cole recently shared a favorite recipe for a spicy chicken dish with a Mexican flair.
Cole said he came up with this recipe, which features a sauce made from dried ancho chiles, now available in most supermarkets.
He rehydrates the chiles in hot chicken broth, then purees the mixture and simmers it with chicken, onion, garlic, bell pepper and green chiles. Cole adds a whole can of chipotle peppers in adobo sauce to increase the spicy heat; others may want to start with one or two peppers. He serves the dish with saffron rice, black beans and tortillas, and garnishes it with sour cream and a Mexican cheese blend.